Chocolate Chip Chia Seed Muffins
Josh Clingman
Breakfast
These date-sweetened chocolate chip chia seed muffins make the best quick on-the-go breakfast! Bake them and refrigerate them in a ziplock bag for up to a week!
Ingredients
- 1½ cups organic all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 tbsp chia seeds
- ½ cup Nutrient-Dense Date Sugar
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ¼ cup coconut oil
- 1 cup vegan chocolate chips
Directions
- Mix almond milk and apple cider vinegar together in a small bowl to create buttermilk. Allow to sit for five minutes until slightly thickened.
- Preheat oven to 400ºF, then lightly grease your pan and put the muffin liners in their place.
- Combine all dry ingredients together in a large bowl, excepting the chocolate chips.
- Add the buttermilk, coconut oil, and vanilla, and mix until smooth.
- Fold chocolate chips into the batter and mix until evenly distributed.
- Transfer the batter into the muffin wells.
- Bake for 18–25 minutes or until a toothpick inserted into the center comes out clean. Serve with your favorite plant-based milk and enjoy!
